Shrimp preservative and preparation method thereof

A preservative and shrimp technology, which is applied in the field of shrimp preservatives and its preparation, can solve the problems of difficult cleaning of the storage environment, high requirements for the storage environment, and affecting the preservation effect of shrimp, so as to improve the antioxidant capacity and cheap raw materials Easy-to-apply, quick-drying effect

Inactive Publication Date: 2017-12-15
广东恒兴食品科技研发有限公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preservative and crushed ice are not easy to mix evenly during the mixing process, which affects the preservation effect. In addition, the preservative also has high requirements for the

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fresh-keeping agent for shrimps proposed by the present invention comprises the following raw materials in parts by weight: 0.07 parts of potassium sorbate, 5 parts of propyl p-hydroxybenzoate, 4 parts of tea polyphenols, 5 parts of gallic acid, 3 parts of ascorbic acid, chlorinated 13 parts of sodium, 14 parts of sodium alginate, 180 parts of sucrose, 140 parts of maltodextrin, 4 parts of sage extract, 400 parts of ethanol, 600 parts of water.

[0021] Its preparation method comprises the following steps:

[0022] S1: Put 1 / 4 of the volume of water in the reaction flask, then add the corresponding parts by weight of potassium sorbate, sodium chloride and sodium alginate into the reaction flask, and mix evenly to obtain mixture A;

[0023] S2: Add corresponding parts by weight of ethanol, propyl p-hydroxybenzoate, tea polyphenols, gallic acid, ascorbic acid and sage extract to mixture A, stir for 15 minutes to obtain mixture B, and then use a food-grade pH regulator ...

Embodiment 2

[0026] A fresh-keeping agent for shrimps proposed by the present invention comprises the following raw materials in parts by weight: 0.08 parts of potassium sorbate, 4 parts of propyl p-hydroxybenzoate, 5 parts of tea polyphenols, 4 parts of gallic acid, 4 parts of ascorbic acid, chlorinated 12 parts of sodium, 10 parts of sodium alginate, 220 parts of sucrose, 100 parts of maltodextrin, 8 parts of sage extract, 500 parts of ethanol, and 650 parts of water.

[0027] Its preparation method comprises the following steps:

[0028] S1: Put 1 / 4 of the volume of water in the reaction flask, then add the corresponding parts by weight of potassium sorbate, sodium chloride and sodium alginate into the reaction flask, and mix evenly to obtain mixture A;

[0029] S2: Add corresponding parts by weight of ethanol, propyl p-hydroxybenzoate, tea polyphenols, gallic acid, ascorbic acid and sage extract to mixture A, stir for 10 minutes to obtain mixture B, and then use a food-grade pH regulat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a shrimp preservative. The preservative comprises the following raw materials: potassium sorbate, propyl p-hydroxybenzoate, tea polyphenols, gallic acid, ascorbic acid, sodium chloride, sodium alginate, cane sugar, maltodextrin, salvia officinalis extractive, ethanol, and water. A preparation method comprises step 1: dissolving the potassium sorbate, the sodium chloride, and the sodium alginate; step 2: dissolving the ethanol, the propyl p-hydroxybenzoate, the tea polyphenols, the gallic acid, the ascorbic acid, and the salvia officinalis extractive in the obtained mixture, and adjusting pH value; and step 3: dispersing the cane sugar and the maltodextrin so as to obtain the shrimp preservative. The preservative provided by the invention is reasonable in formula; the raw materials are cheap and easy to obtain; the preparation method is simple; the preservative has a stable property and a good fresh-keeping effect on shrimps; the luster of the shrimps stored for two weeks is almost the same as that of fresh shrimps; the preservative is simple to use with no freezing required; and the preservative has low requirements of storage environment in a storage process, and avoids influences, brought by ice thawing in conventional methods, over storage environment and shrimp fresh keeping degree.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a shrimp preservation agent and a preparation method thereof. Background technique [0002] Shrimp contains vitamin A, which can protect the eyes; there are also vitamin B complexes, which can eliminate fatigue and enhance physical strength. In addition, taurine can lower cholesterol, protect the cardiovascular system, and prevent arteriosclerosis. There are also many minerals in shrimp, such as magnesium that can regulate heart activity and iron that can prevent anemia. Even shrimp shells have a lot of calcium and chitin, which can prevent and improve osteoporosis in middle-aged and elderly people and enhance immunity . Shrimp also has the function of nourishing the kidney, can strengthen yang, help improve impotence, premature ejaculation, loss of libido, frequent urination, etc., and also help postpartum women secrete milk. Moreover, the calorie and fat content in ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B4/20A23B4/24
CPCA23B4/20A23B4/24
Inventor 陈康健吴金红徐彬彬
Owner 广东恒兴食品科技研发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap